• 1 cup D'Avolio Tri-Color Quinoa
• 1 10 oz. can tomato and green chilies (low sodium)
• 1 diced small onion (1 cup)
• 1 green bell pepper diced (1 cup)
• 3 cloves fresh garlic, minced
• 2 cups frozen corn
• 1 cup chicken stock or veggie stock
• 4 oz. cilantro
• 2 limes
• 1.5 Tbsp. fresh or frozen cod
• 1/2 cup flour
• 2/5 cup blackened seasoning
• 3 oz. D'Avolio Chipotle Olive Oil
• 1/4 cup Habanero Hot Sauce
• 1/2 cup mayonnaise
• 1/2 cup sour cream

Pineapple Mango Salsa:

• 1 pineapple diced
• 1 mango diced
• 1 red bell pepper diced
• 3 hot chilies diced
• 4 oz. fresh cilantro chopped
• 4 tsp. D'Avolio Basil Olive Oil
• 2 oz. pineapple juice 

Quinoa:

1. Heat pan over high heat, add 1 oz. extra virgin olive oil, let heat 30 sec to a minute, add onion and peppers, saute for a min or two, add garlic, saute another minute or two, add corn and stir, add tomatoes and stir, add quinoa, stir to combine, add veggie stock, bring to a boil
2. Cover and let simmer for 15 minutes then let stands 2-5 minutes
3. Add cilantro and stir to combine, serve with lime garnish 

Blackened Cod:

     4. Preheat oven to 350F

     5. Combine flour and blackening seasoning. Coat fish with mix and shake off any excess flour

     6. Heat cast iron pan on high, coat with healthy option extra virgin olive oil (2 oz.)

     7. Place fish in oil, cook 1-1.5 minutes per side. Turn fish over and place in oven for 5-7 minutes to finish cooking (if fish is too skinny then do all on stove top, if bigger fish use oven technique)

Plating:

•   3.5 oz. scoop pf quinoa
•   Blackened cod on top of quinoa
•   2 oz. scoop of salsa on side  
•   Aioli drizzle on fish
•   Lime wedge and cilantro leaf garnish